Ingredients: 2 kg of fish, (three servings) three or two handfuls of dried red pepper (to be cut open), half a bowl of pepper, ten garlic cloves, one piece of ginger, five shallots, finely cut into chopped green onion, a little salt, baked? What's the matter? Stretch your legs? Sword? Phenol? Two, a pinch of white sesame, a cucumber and soybean sprouts.

Steps:

1. Wash the fish and pay attention to the black part of the belly. Pick out the fish along the bones, and cut the fillets obliquely into half-centimeter-thick fillets with a knife, so there are not so many thorns. (Tip: When buying fish, you can ask the master to help you pick the fish head and fishbone. As for the fish fillets, you'd better go home and slice them slowly, because the master doesn't have much time to slice them for you.

2. Put the fillets on the plate and make sure they are swollen. What's the matter with you? Hey? What is a roast duck restaurant? Pickles and Jiang Ye are finely cut for later use.

3. Heat the oil in the pot, stir-fry the ginger and stew the benzene. Fry fish bones and put them in cold water. After boiling, pour the chopped cucumber and bean sprouts into the pot.

4。 Add fish fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds, and serve in a large basin. You don't need to wait for the water to boil after you put in the fish fillets, just a little bubbling, so the fish fillets will be smooth and tender! )

This is the most important thing! Look at the smell of fish. Heat the pan, pour in oil and Chili oil, and heat to 8? A stew